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Category: Food

Help Sullivan Tire support local producers who create fresh and healthy food! The farmers market will be taking place Saturday July 18th from 9am-1pm at the Weymouth Town Hall, 75 Middle St. There will be a wide variety of products available including breads, baked goods, crafts, eggs, fish, fruits & vegetables, gifts, honey, pastries, and pet food. Supporting local businesses is a great way to contribute money into the town’s economy. Weymouth has hosted various farmers markets before that have been very successful in teaching the community the importance of sustainability and eating healthy. Sullivan Tire will have a table set up where we will be giving out coupons off auto service as well as other free giveaways!

Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (I use 50% power for white chocolate because it’s so temperamental!)

Pour over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes. Chill until set, break into pieces and serve or package to give!

Enjoy! Do you have any favorite holiday recipes? Share them in the comments below!

‘Tis the season for Holiday sweets and treats! These Snowman Oreo Balls are perfect for any Holiday party or just to snack on at home. Recipe courtesy of The Girl Who Ate Everything.

Prep time: 40 minsTotal time: 40 minsServes: 40

Photo credit: The Girl Who Ate Everything

Ingredients:

1 pkg. (8 oz.) brick cream cheese, softened

36 OREO Cookies (regular size), finely crushed

16 oz. vanilla candy wafers, melted

48 Mini OREO Bite Size Cookies

Decorations: decorating icing or gel; multi-colored sprinkles

Directions:
Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating; I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head.

Refrigerate 1 hour or until firm. Keep refrigerated. Notes: I have used almond bark before to dip these but found that the candy wafers work better. Sometimes when you dip the balls the Oreos can leave some crumbs in the coating but the wafers tend to do this way less.

What are your favorite Holiday treats to make? Share in the comments below!

Hope everyone had a wonderful Thanksgiving! Now what are you going to do with all of those leftovers? One recipe we just had to share is for a Roast Turkey Cuban Sandwich. Recipe courtesy of Closet Cooking.

Pair these mini chicken pot pies with a salad for an easy dinner or eat them as a healthy snack! Freeze any leftovers and reheat in the oven whenever needed – no defrosting required. Recipe courtesy of the Food Network Kitchen.

Photo Credit: Food Network Kitchen

Ingredients:
Dough:

1 large egg

3 cups whole-wheat pastry flour, plus more for the work surface

10 tablespoons cold unsalted butter, cut into small pieces

3 tablespoons grated Parmesan

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

Filling:

2 tablespoons olive oil

1/2 medium onion, chopped

2 stalks celery, chopped

1 teaspoon chopped fresh thyme

1/2 pound white mushrooms, sliced

Kosher salt and freshly ground black pepper

4 tablespoons whole-wheat pastry flour

2 cups low-sodium chicken broth

1 cup frozen peas and carrots, thawed

1/3 cup reduced-fat sour cream

1 cup shredded rotisserie chicken, skin and bones discarded

1/2 cup loosely-packed fresh parsley leaves, chopped

1 large egg, lightly beaten

Directions:
Special equipment: a 4-inch round cookie cutter. For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.

Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.

For the filling: Meanwhile, add the oil to a large pot or Dutch oven over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, for about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)

Preheat the oven to 375 degrees F. Line two baking sheets with parchment.

Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you’re working with it, chill it until it’s easier to work with.)

Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.

Bake the pot pies until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.

Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.

What are some of your favorite meals to make? Share in the comments below!

This classic Apple Crisp recipe is perfect for this time of year! Plus, it’s a recipe that most people already have the ingredients for in their kitchen. Recipe courtesy of Tastes Better From Scratch.

Ingredients:For the crumb topping

½ cup flour

½ cup old fashioned oats

½ cup brown sugar

½ tsp baking powder

¼ tsp ground cinnamon

Dash of salt

1/3 cup unsalted butter, diced into small chunks

For the Apple filling

3-4 large Granny Smith apples, peeled and sliced thin

3 Tbsp. butter, melted

2 Tbsp. flour

1 Tbsp. lemon juice

3 Tbsp. milk

½ tsp. vanilla extract

¼ cup brown sugar

½ tsp ground cinnamon

Dash of salt

Instructions:
Preheat oven to 375 degrees F. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:
In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape.

Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.

Serving suggestion: pretzels, animal crackers, cookies, a spoon.

Notes: If your mixture is too soft to form into a football shape, chill it for about 15-30 minutes. (The length of chilling time depends on how soft it starts.) The freezer will speed up this step.

Do you have a favorite dip? Have you ever tried a peanut butter dip like this? Share your thoughts in the comments below.